Buttermilk Pie In Cornmeal Pastry Recipes

CORNMEAL PIE

Steps:

• In a large bowl, cream butter and sugar. Beat in eggs, one at a time. Add corn syrup, milk and vanilla; mix well. Fold in cornmeal and flour. Pour into pastry shells. , Bake at 350° for 25 minutes. Reduce heat to 300°. Bake 20-25 minutes longer or until set (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack. Garnish with whipped cream if desired. Refrigerate leftovers.

BUTTERY CORNMEAL PASTRY

Steps:

• Pulse the flour, cornmeal, and salt together in a food processor; add the cold butter and pulse until the pieces are about the size of small peas.
• Sprinkle the mixture with the ice water and pulse until the pastry is evenly moistened, careful not to over-mix.
• Transfer pastry to a lightly-floured board and gently pat it into a disk; wrap with plastic wrap and refrigerate for 30 minutes before using.
• To use, transfer chilled pastry to a lightly-floured board and gently roll out to create either one 10-inch tart shell or six individual potpie crusts.
• The pastry can be refrigerated overnight or frozen for 1 month, and recipe can be easily doubled.